Korean Journal of Plant Resources (한국자원식물학회지)

The Plant Resources Society of Korea (한국자원식물학회)
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Inhibitory Effect of the Phenolic Compounds from Apples Against Oxidative Damage and Inflammation

  • Sim, Jang-Seop (Cheongsong Agriculture Technology & Extension) ;
  • Jeong, Jin-Boo (Bioresource Sciences, Andong National University) ;
  • Lee, Jong-Hwa (Food Science and Biotechnology Major, Andong National University) ;
  • Kwon, Tae-Hyung (Food Science and Biotechnology Major, Andong National University) ;
  • Cha, Young-Joon (Department of Information Statistics, Andong National University) ;
  • Jeong, Hyung-Jin (Bioresource Sciences, Andong National University)
  • Received : 2010.06.16
  • Accepted : 2010.10.28
  • Published : 2010.12.31
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Abstract

ROS have been associated with pathogenic processes including carcinogenesis through direct effect on DNA and play an important role in the pathogenesis of inflammation. Because of many types of phenolic acid derivatives and flavonoids, apples have been one of the human diet since ancient times and are one of the most commonly consumed fruits in worldwide. In this study, catechin, chlorogenic acid and phlorizin dihydrate were purified and identified by HPLC and GC/MS. The contents of catechin, chlorogenic acid and phlorizin dihydrate were 1.01 mg, 7.01 mg and 3.67 mg/ kg wet weight, respectively. Catechin and phlorizin dihydrate were found to significantly inhibit oxidative DNA damage, while chlorogenic did not affect. Also, catechin inhibits NO and $PGE_2$ production via suppressing iNOS and COX-2 expression. However, chlorogenic acid and phlorizin dihydrate did not affect. Our results show that catechin may be the most active phenolic compound in anti-oxidative damage and anti-inflammatory effect.

Keywords

References

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